HARIRA SOUP

Harira Soup image

Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Provided by David Tanis

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil or butter
1 large onion, finely diced, about 2 cups
4 garlic cloves, minced
1 tablespoon dried ginger
1 1/2 teaspoons black pepper
2 teaspoons turmeric
1 teaspoon toasted and ground cumin
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron
1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
4 cups diced ripe tomato, fresh or canned
2 tablespoons chopped celery leaves
2 tablespoons chopped cilantro
Salt
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
Lemon wedges, for serving

Steps:

Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams